Vacuum deaeration is used in the food industry to remove encapsulated air from products such as pasta, tomato paste, fish paste, ketchup, mayonnaise, mustard and jam. The process is normally carried out immediately before packaging, and may be integrated into a mixer, tumbler, extruder or evaporator production line. Vacuum deaeration extends storage life by removing oxygen from the finished product. It also improves product structure and consistency, especially in the case of pasta. The process is rapid, energy-efficient and requires little maintenance.
Mink claw vacuum pumps are ideally suited to this application, as they operate without water or oil and thus exclude the possibility of product contamination.
Cost-Effective Vacuum Technology in Food Packaging II